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Sunday, October 16, 2011

Semi-Homemade, All Scrumptious

I would love to be able to say that making pizza dough is on my list of talents, but unfortunately, I haven't faced that ambition quite yet. So when pizza was the first request while considering our last non gluten free meal for 30 days, I headed to the store for some fresh ingredients and a Boboli pizza crust. For the time being, this is how I make my best "homemade" pizza.

Prosciutto, Caramelized Onion, Mozzarella Pizza

Caramelize large red onion with a few tablespoons of brown sugar

Cover the dough with sauce and fresh mozzarella

Next come the onions...

...and the prosciutto.

After baking for 10-12 minutes at 450 degrees

Melty perfection!

These are some of my favorite flavors - sweet onion, salty prosciutto, creamy cheese. Jeff and I polished off the pie and shared a few sighs over the fact that we won't be able to have it again for a few weeks. When we have our next pizza cravings, I'll be sure to try this cauliflower crust, courtesy of Eat. Drink. Smile.

Preheat oven to 450 degreesHeat olive oil in a skillet on high heatAdd onion and brown sugar, saute until brown and tenderWhile onion is cooking, cover pizza crust with sauceDistribute mozzarella evenly on crustCover crust with onion, then prosciutto
Bake for 10-12 minutes, until cheese is melted and crust is brown and crispy